Cause to Celebrate

I’ve tried to write this post a number of times over the past three weeks and failed. I’ve learned that when you get to be a certain age and you tell people you have big news to share, they assume you’re pregnant. You assure them that’s not it. Engaged! Nope, that’s not it either. We’re not getting a puppy and we’re also not buying a house. Or a new car. But I am staying up late at night, pacing a lot, alphabetizing our spice cabinet, and cleaning odd nooks and crannies to try and really acquaint myself with the task at hand: I’m writing a cookbook! I will be working with the wonderful folks at Ten Speed Press on a whole grain breakfast cookbook coming out Fall/Holiday 2013. It will feature Marge granola recipes along with mueslis, warm grain cereals, breakfast bars and cookies, yogurts, seasonal fruit toppings and all sorts of other start-the-day goodness. There will be stories of mornings in San Francisco and here in Seattle, of starting a small business, and moving to a new city. I’ve been so looking forward to toasting with you all here, and can’t wait to share some of this journey with you. It’s going to be one busy summer. To be completely honest, I have had a little bit of trouble beginning the cookbook. I sat down to write a friend the other day and the words to describe how I’ve been feeling finally came to me: I’ve been circling it. I truly feel like it’s been this thing in my life, in our house, and at the table that I’ve just been kind of walking around, keeping my distance, and checking out from afar. Sam and I talk about it as if it’s a living being. A sibling or a child. A pesky one. A sleepless one.

This is odd because I tend to be a go-get-em’ kind of gal. I’ve written large graduate papers, designed and taught composition courses, and started my own business. But for some reason when it comes to delving into the cookbook, I turn to something else. You can’t possibly start developing whole grain recipes unless you have pretty jars to store all those grains in, right? Errand #1! It’s probably a really good time to organize your hard drive, get those finances in order, and really learn the ins and outs of Evernote. Task #16! Maybe it’s time to research a new camera, try that sandwich spot across town, and write a letter to your grandparents. Now that that’s all done and I’ve circled and circled, I’ve run out of errands and tasks.

When I was talking to my mom the other day on the phone, expressing concern that maybe I’ve been avoiding this project, she assured me that I’d actually been working away on it. Then Sam told me the same thing. Subconsciously, they said, I was tackling it. All of that organizing and cleaning, all of those errands — that was my way of making space for it all. Clearing the decks, I call it. In a way the project is kind of like when you walk into a dark room and you can see the shape of a figure or an object perfectly but can’t quite make out the details just yet. You probably know that feeling.

It’s a feeling I experienced when I taught freshman writing during my last semester of graduate school. I spent the summer beforehand planning the course I’d teach. I knew the shape of it very well. But on the first day, I doubted myself. All of a sudden I realized that the big picture was clear but the details were far from it. I didn’t look much older than my students, I’d memorized the rules for comma usage at 3 a.m. the night before to make sure I knew exactly what I was talking about, and my left eye started twitching nervously. My cheeks became hot and I wished I’d worn different shoes. That night I had a pep talk with myself: You know more than these kids. You know a lot. The shape and content of this course is well-researched and engaging. But the outline was just the beginning–next came the time to really dig in. The second day I wore more comfortable shoes, pulled my hair back, and walked in more assured. As I did the rest of the semester. And the following year. The details became clearer and clearer with each day.

And now here we are. At a juncture where I know I have so much to share with you. Making perfect granola and yogurt at home, getting acquainted with morning whole grains, how to make awesome breakfast cakes, savory porridge, homemade maple butter, jammy fruit toppings. It’s the way I eat in the morning, and I’m being given the opportunity to share that with you all. In recipes, narrative, and photos. That’s major. So, maybe we can have a drink to that. And then I think it’s time to get down to business.

This cocktail was inspired by a drink I saw over on Design Sponge recently called The Moroccan. It features coriander simple syrup, orange liquor, and dry vermouth. I wanted to add a touch of gin and then balance that out with some Rachel’s Ginger Beer (if you’re in the Seattle area and you haven’t tried RGB, you’re missing out. It’s not at all too sweet and loaded with real ginger. I love it straight on a warm afternoon or in many a cocktail.)

For this drink, the coriander simple syrup lends an earthy citrus flavor; pick up coriander seed in bulk at your local market so as to avoid buying a whole container that will likely sit around for months. They’ll be fresher this way, too. I usually make my simple syrup a little less sweet than most. If you like yours sweeter, add a whole cup of sugar. Save leftover simple syrup in a mason jar in the fridge for future cocktails. And last: thank you for being here, now, on this little ride with me.

The Major

Ingredients

Simple Syrup:

Cocktails:

2 ounces dry white vermouth (like Dolin)

1 ounce orange liquor

1 ounce gin

2 ounces ginger beer

1/2 ounce drained coriander simple syrup (above)

few dashes bitters

Instructions

To make the simple syrup, heat the water, sugar and coriander seeds over medium heat in a heavy-bottom saucepan until the mixture just comes to a boil. Remove from heat, cover and refrigerate for at least one hour. The longer the syrup sits, the more the flavor will develop. Drain the liquid away from seeds and set aside (store what you don’t use in a mason jar for later).

To mix the drink, combine the vermouth, orange liquor, gin, simple syrup and bitters over ice in a cocktail shaker. Shake well. Pour into cocktail glasses. Pour ginger beer on top of each cocktail as a floater. Garnish with orange slices. Chee

Congratulations, Megan! I've loved your blog for years and have no doubt that I will love your cookbook just as much. I can only vaguely imagine what a huge project it must be, but I'm sure you will do a great job!

So excited for you! A breakfast book at that. BTW...wanted to say that I loved the Marge Granola in my Full Circle CSA here in Fairbanks. I actually don't get Full Circle in the summer as I like to support my local farmer's during the season, but I look forward to more Marge Granola in the fall and eventually a cookbook.

jenny

June 11, 2012

huge congrats! I have loved your blog ever since I discovered it via shutterbean about a year ago, so I'm sure your cookbook will be fantastic. speaking as one who has tackled a book project, I can also add that I'm the kind of writer who doesn't like to sit down at the keyboard until the story is clear in my head. so all that "nesting" you've been doing is actually valuable thinking time, even a sort of writing time. don't doubt it; embrace it! and enjoy. :)

Have you planted cilantro in your garden yet? You probably know this but be sure to let some of it go to seed--the pods are kind of amazing to cook with when they're green and then they dry out into the coriander seeds you're using here. (And I love cilantro root as well, pounded into Thai curry paste!)

megang

June 11, 2012

Emmy...Thank you! Cilantro is the one thing I've failed with this year. It actually never took off and was very delicate and almost grass-like until it bit the dust. I was excited to try the coriander seeds, thinking they'd be so much more flavorful than store-bought seeds, but alas. Maybe next year? Thanks for the tip ... have a great week! ~m

I am so so thrilled for you, Megan. I can only imagine how wonderful your book is going to be. And, I don't think you need to fret about all that circling...you're just building up to that creative purge :) xo

megang

megang

June 11, 2012

Thanks so much, Ashley. I'll take you up on that :) And maybe we can figure out a way to have you and Gabe over for dinner one of these nights ... Hope your week is off to a calmer-than-last-week start. ~m

Ahhhh, a win/win, if I ever heard one! You might think yourself the lucky one, but we all know it is us.

BTW, I'm keening to write up a spin on the buttermilk yogurt you posted a while back. It quickly became a staple in our home, and I want to spread the word (with credit where due, most certainly!). Would you mind?

megang

June 11, 2012

Molly! Thank you so much for your nice words. Made me smile this afternoon. Of course you can use the recipe on your site! I can't wait to see what you do with it -- reminds me that it's been far too long since I've made it around here. Have a wonderful week, ~m

megang

June 11, 2012

Thanks, Casey! I'm really looking forward to it, too. Love to chat cookbook-ness with you sometime; I'll reach out to you b/c I know you're in the trenches now too. Hope all is well (no Greenbrier this year!) xox, m

Mary

Shila

June 11, 2012

That is so wonderful and exciting and I imagine also a bit stress-inducing. Congratulations! I love to savor your writing and recipes on the blog and cannot wait to sit in a cozy chair and devour your book too.

megang

June 11, 2012

Thanks for this, Tara. It is worth A LOT, actually. Yes to breakfasts in the nook. Sam and I were actually talking about having a breakfast party at the house with many of the recipes, take some photos etc. Probably in the fall ... You're now officially a volunteer taste tester. xox

megang

As always, so much that I can relate to. But first, congratulations! Ten Speed seems such the perfect fit. And making it about the ritual of morning, and your mornings in the places you've lived, makes it feel really extra special. Cannot wait.

megang

Your description of how you felt the morning before class reminds me of something that Molly O'Neill said at a writing conference. She was describing getting a big project and how she suddenly felt like a phony--as though she didn't know why she was qualified for it. Of course she was and of course your book like the class you taught will be awesome--full of Meganess!

megang

June 12, 2012

Thanks, Lori. Yes I essentially felt that way all through graduate school: like "you guys have made a grand mistake." And of course that wasn't the case but it's a pretty real feeling. I've heard Molly's classes are fantastic. Thank you for the congratulations! It's going to be one wild summer. Hope you're doing well, and staying cool (I hear it's been HOT!) Have a great week, ~m

Dafna

June 12, 2012

Wow! Congratulations Megan!! How perfect! And I agree with them - you have been working on it. It's the calm before the storm! Great ideas are brewing... P.s. I think the word "sugar" was omitted from your ingredient list. Xo!

megang

June 12, 2012

Dafna! Thank you so, so much! I was really excited to tell you the news -- was going to write to you this past weekend. And thank you for the "sugar" correction. Kind of a big omission there :) Hope all is well in jam-land!

Congratulations! I'm so excited for you. This will be wonderful, and I cannot wait. I've been a reader for quite some times, and I cannot wait until this hits the shelves. Passing on a great hug from DC! =)

I'm just thrilled to bits for you, and I can't wait to hold your book in my hands. I think what you're facing is almost like what happens before a toddler says his first words. He's listening the whole time, absorbing, paying attention, getting ready to jump in. That's not wasted time, all that quiet listening. All that circling.

megang

June 13, 2012

Cheryl- Thank you. I like this analogy very much, and I do think it's true. I've been thinking about it non-stop ... now time to put pencil to paper, so to speak. So wonderful seeing you this weekend (and happy birthday!!!)

momgordon

June 13, 2012

Ah, I was waiting for this post. I am so very proud of you! But that, of course, is what moms do. More importantly maybe is that I am inspired by how you thoughtfully craft a life and then share glimpses with us that inform, enrich or just bring a smile. I love you!

megang

Congratulations on the cookbook!! How exciting. And your intro cracked me up. Ever since I got married I've learned never to say "We have good news!" I said that to my father one time and the way his face lit up with hope was both comical and heart-breaking.

I´m so happy for you Megan! And for us too, since writing about what you love will turn out into a great book no doubt.
I agree with your mom and sam about making space for this. In your own way. Without even realizing it. Relax and enjoy the process, it is part of the whole thing and you´ll do it in your own style, which is what we all like!

I'm catching up on my Google Reader after close to a month away, and I was so thrilled to find this as my first read of the day today. Granted, I'm late, but congratulations anyway! I'm so thrilled for you. Plus, a book is like a baby, but you don't have to deal with poopy diapers, so I think you're coming out on top.

megang

Wow! Yay, I'm really excited... but bummed we have to wait so long to get the book! I've been using your ideas and recipes for so long (grains and breakfast are a challenge for me) so thank you thank you. Congrats!

Congrats on the book! Sounds so exciting/exhilarating/intimidating! But you are a wonderful writer, I know it's going to be amazing. Can't wait to read it, and I can't wait to make this syrup-- it's just the thing for a summery cocktail!

Hooray!!! I've been catching up on all your news since I've been away for 3 weeks and this is the BEST! You'll be fine, you know breakfast and it's always nice to get jars :) Yay! I'm super thrilled for you.

Congratulation on the cookbook! I love love love breakfast...can't wait to get hold of your collection of breakfast recipes in a year! I hope the cookbook writing is going well and that you're enjoying yourself through the process!

Buy now

Explore

Glimpses of Spring

January 5, 2017

We returned home from San Francisco on New Years Eve just in time for dinner, and craving greens -- or anything other than baked goods and pizza (ohhhh San Francisco, how I love your bakeries. And citrus. And winter sunshine). Instead of driving straight home, we stopped at our co-op where I ran in for some arugula, an avocado, a bottle of Prosecco, and for the checkout guys to not-so-subtly mock the outlook of our New Years Eve: rousing party, eh? They looked to be in their mid-twenties and I figured I probably looked ancient to them, sad even. But really, there wasn't much sad (or rousing, to be fair) about our evening: putting Oliver to bed, opening up holiday cards and hanging them in the kitchen, and toasting the New Year with arugula, half a quesadilla and sparkling wine. It wasn't lavish. But it's what we both needed. (Or at least what we had to work with.)
Since then, I've been more inspired to cook lots of "real" food versus all of the treats and appetizers and snacks the holidays always bring on. I made Julia Turshen's curried red lentils for the millionth time, a wintry whole grain salad with tuna and fennel, roasted potatoes, and this simple green minestrone that I've taken for lunch this week. Determined to fit as many seasonal vegetables into a bowl as humanly possible, I spooned a colorful pesto on top, as much for the reminder of warmer days to come as for the accent in the soup (and for the enjoyment later of slathering the leftover pesto on crusty bread).

March 28, 2014

It turns out shopping for wedding dresses is nothing like they make it appear in the movies. Or at least it hasn't been for me. Angels don't sing. Stars don't explode. Relatives don't cry. There isn't a sudden heart-stopping moment that this is, in fact, "the one." To be honest, I always knew that I wasn't the kind of gal for whom angels would sing or stars would explode but I did think I'd have some kind of moment where I could tell I'd found the best dress. Instead, my mom flew into town and we spent three (yes, three!!) days shopping for dresses, and since then I've been back to the stores we visited -- and I'm more undecided than ever. Tomorrow morning I'll return with my friend Keena to try and tie this business up once and for all. Cross your fingers.

May 1, 2013

When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call "Mexican Pizzas" which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I'd whip up a quick stir-fry with frozen vegetables from Trader Joe's or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas -- a good four or five nights a week. Today, thankfully, dinner looks a lot different. Meals in general look a lot different. How would I explain that difference? I think that ultimately how we feel about our life colors how we choose to feed ourselves and the importance that we place on preparing our own meals.

April 7, 2016

Today was 75 degrees in Seattle and it seemed the whole city was out and about drinking iced coffee in tank tops and perhaps not working all that hard. When we have a hit of sunshine like this in April (or, really, any time of the year), we're all really good at making excuses to leave the office early -- or, simply, to "work from home." I just got back from LA last night, unpacked in a whirlwind this morning, and took Oliver to meet up with three friends from our parents group at the zoo. The only other time I'd been to the Seattle zoo was once with Sam a few years ago when we arrived thirty minutes before closing and ended up doing a whirlwind tour -- sprinting from the giraffes to the massive brown bear to the meerkat.
The visit today was much different: we strolled slowly trying to avoid the spring break crowds and beating sun. I managed to only get one of Oliver's cheeks sunburned, and he even got in a decent nap. A success of an afternoon, I'd say. Coming home I realized we didn't have much in the fridge for lunch -- but thankfully there was a respectable stash of Le Croix (Le Croix season is back!) and a small bowl of this whole grain salad I made right before I left town. It's the kind of salad that's meant for this time of year: it pulls off colorful and fresh despite the fact that much of the true spring and summer produce isn't yet available. And for that reason, I make a few versions of it in early spring, often doubling the recipe so there's always the possibility of having a small bowl at 1 p.m. while the baby naps in the car seat, one cheek sunburned, windows and back door open -- a warm breeze creeping into the kitchen.

June 24, 2016

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.